Wednesday, October 13, 2010

Blueberry Peach Muffins with Granola

A group of ladies and I were responsible for breakfast for a PEO council meeting Saturday morning. I made one of my favorite muffins and have the recipe below to share with you.
There is no mix and dried blueberries in this recipe, so you can expect a big mess in the kitchen.
But these pretty muffins will impress your guests and be all worth it! Plus, they are pretty healthy with yogurt, egg whites and no oil.
And, how do you transport 3 dozen muffins? In your bundt pan upside-down of course!
recipe from Family Circle magazine

  • 2 cups all-purpose flour
  • 2/3 cup sugar
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 container (6 ounces) fruit-on-the-bottom peach yogurt
  • 1 large egg
  • 2 large egg whites
  • 1/4 cup unsalted butter, melted
  • 1/2 pint (1 cup) fresh blueberries ( I used frozen)
  • 1/2 cup low-fat granola, lightly crushed (I don't both crushing it)


1. Heat oven to 350°F. Coat a standard 12-indentation muffin pan with nonstick cooking spray. On waxed paper, sift together the flour, sugar, baking soda and salt.

2. In a large bowl, whisk together the yogurt, 1/4 cup water, the egg, egg white and melted butter. Stir the flour mixture into the yogurt mixture just until moistened. Gently fold in blueberries.

3. Divide batter evenly among the prepared muffin indentations, about a heaping 1/4 cup batter for each. Sprinkle crushed granola over all muffin tops (dividing evenly).

4. Bake muffins at 350°F for 20 minutes or until crowned and golden around the edges. Let muffins cool in the pan on a wire rack for 5 minutes. Transfer muffins directly to rack; serve slightly warm, if desired.